"A properly roasted chicken is a showstopper with browned, crispy skin and the most tender, juicy meat. To get that crispy skin, you either need a little extra cooking time or higher heat. However, doing either of those things can put you at risk of drying out your meat or unevenly cooking the bird. Luckily, one super simple technique changes everything: brining. To make a delicious whole chicken, all you have to do is marinate the meat in a salt solution for about 24 hours."
"The salt draws out liquids in the meat, and then, by osmosis, the liquid is reabsorbed, giving you a perfectly seasoned chicken that doesn't lose moisture in the oven. I've found that using a dry-brining technique, made famous by Zuni Café in San Francisco, makes the process even easier. Generously salt the bird all over, and let it rest in a cast-iron pan or a heat-safe Dutch oven in the fridge overnight."
Brine the bird for 24 to 48 hours before cooking in a preheated Dutch oven to achieve juicy, well-seasoned meat. Brining draws out liquids and then, by osmosis, the liquid is reabsorbed, seasoning the meat and retaining moisture during roasting. Dry-brining—generously salting the bird and letting it rest overnight in a cast-iron pan or heat-safe Dutch oven in the fridge—simplifies the process. Proper roasting yields browned, crispy skin and tender, juicy meat; higher heat or extra cooking time can cause dryness or uneven cooking. Typical cook time is about 45 to 55 minutes, varying with bird size.
Read at Business Insider
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